Soak the lamb kidneys in vinegar water to remove their strong odor, then simmer them for a long time until tender. Thickened with an egg-and-lemon liaison, the soup is served piping hot with cumin and red pepper flakes.
Trim the internal fat from the lamb kidneys and cut them into small cubes.
Soak the chopped kidneys in plenty of vinegar water for 30 minutes; this noticeably reduces their strong odor.
Drain the kidneys and rinse them with clean water. Put them in a pot with the onion, cover with water, and bring to a boil. Skim off the first foam.
Add the cumin, Turkish red pepper flakes, and salt. Cover and cook over low heat for 90 minutes, until the kidneys are tender.
Beat the eggs with the lemon juice. Slowly whisk in a ladleful of hot soup to temper the mixture, then stir it into the soup. Cook over low heat for another 15 minutes, stirring.
Do not skip soaking the kidneys in vinegar water; otherwise, an ammonia-like odor will permeate the soup and make it inedible. Allergens: Contains egg.
Böbreği ilk kez sirkeli suda bekleterek denedim ve gerçekten kokusundan eser kalmamış, ailem böbrek çorbası olduğunu fark etmedi bile. Terbiyeyi eklerken kepçeyle ısıtma kısmını atlamadım, yumurta hiç kesilmedi.
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